Our award-winning college offers fifteen certified courses delivered by industry professionals
Building upon Certificate III in Baking (a prerequisite for this course), Certificate IV in Baking delivers the essential specialist skills and knowledge of an advanced bread baker, advanced pastry cook or advanced baker working in a commercial baking environment.
Duration: 52 weeks (2 semesters)
Semester 1: On-campus Tuition Semester
On-campus classes: 21 hours per week
Paid work rights: up to 40 hours per fortnight (14 days)
Semester 2: Industry Placement Semester
No on-campus classes during Industry Placement
Paid work rights: up to 45 hours per week
Paid work rights: unlimited
This course includes the technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that baking and business operations are implemented and maintained to optimal performance.